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Monday, January 28, 2013

Pasta + Sardines & a Giveaway

drawing is done. Channon has won!
it's been a moment. hello. we've been battling the flu here and only just now getting back into the daily hubbub. one of the things that we're going to add to the craziness of our life already is training. we have a half marathon in the spring to look forward to, and this time, we have some specific goals in mind! when we train we don't have much time in the evenings after work for elaborate meals, so it's usually eating out, pre-prepared meals or really quick put together dishes.

by nature, i am not much of a pasta person, i like noodles, which is the same but not really the same thing. dw loves his pasta and it's something of a treat that we have it at home. this dish is something that he whips up when i'm not in the mood to cook, or when we are pressed for time. it's easy, something that i've touched on before, but jazzed up with verdant peppery arugula, a sharp kick from the olives and capers, but still the homey feel good vibe that only pasta can provide.

the thing with this pasta is that they're Dreamfields Pasta, which has 5grams of digestible carbs, high fiber content and a low glycemic index of 13. personally, it doesn't leave me feeling heavy at the end of the meal. honestly, i haven't seen them in my local grocery stores yet but the good people of Dreamfields are giving away one family pack that consists of one box each of all seven cuts of pasta to one reader. US readers only tho!

i'm not going to get fancy with a raffle circulator, just leave me a comment below with your fave pasta shape by 3pm January 31st and we'll call it a day.

meanwhile, pour the oil from the can of sardines in a saute pan. heat it up and cook up the onions until translucent, season with salt & pepper.

cook pasta according to package instructions, about 8-10 minutes. *salt the water*

drain pasta, saving about 1/2 cup pasta water, and put back into pot. add the sauteed onion mixture to pasta, toss to coat oil all over. one by one, add in the olives, capers and arugula. the heat will slightly wilt them. last add in the actual sardines and gently flake it. prior to serving, squeeze a bit of lemon juice and sprinkle with red pepper flakes.

all opinions expressed in this post are my own, i was not monetarily compensated but this post is sponsored by Dreamfields Food.

30 comments:

Oh how I love sardines + pasta. The capers are key! I like to sprinkle breadcrumbs on mine, too. I wish Murdo liked sardines -- I only ever eat this when I'm cooking for one. Hmm favorite pasta shape ... does thin spaghetti count as a shape?

YES. absolutely! tho anchovies are a bit saltier and delicate than sardines... if you were to cook them down in the oil, it would break down into the sauce and won't necessarily get a full bite of fish, but that's not a bad thing! i'm all about using whatever you already have in your pantry and using up the anchovies sounds wonderful!

I love that you're not making this process complicated ... favorite pasta shape is elbow macaroni. It's a childhood thing ... cooked elbow macaroni with a splash of milk, some salted butter and a lot of pepper. Bliss. :)

After the conference, I tried the pasta we brought back and we really like it. I found at Publix here only. I hope they start selling in other stores as well. Pasta is the easiest after a long day of work!

Gorgeous pasta dish, Lan. It's hard to choose one shape because I really go through phases. Right now I'm in a linguini phase at home. For awhile I was all about the farfalle. We'll stick with linguini. Yes.

Orecchiette! It translates to 'little ears', so I think that makes it a winner in itself! I love how cute they are, and they look quite basic, but they're like miniature bowls to hold the perfect amount of sauce in each of them. And they can just as easily hide among other stuff in the bowl too, if that's the meal you're going for :)

Lovely work! Would you be happy to link it in to the current Food on Friday over at Carole's Chatter which is creating a collection of recipes using anchovies or sardines? This is the link . I do hope to see you there. Cheers